Baked Vegetable and Pancetta Frittata

Baked Vegetable and Pancetta Frittata


My first post in the “Health & Fitness” section comes as a result of a slightly guilty conscience about the amount of rubbish food I eat. Just because I exercise a lot doesn’t mean I can remain healthy if I’m offering my body too many sugary foodstuffs. My problem is I have this huge struggle each time I visit the supermarket to get past all the cakes and buns at the entrance.

No doubt these items are deliberately placed there to ambush the weak-willed and in my case it’s an extremely effective strategy, plus the fact that I’m never the world’s best cook, so I end up with too many processed food ready-meals that are high in carbs, which as we all know turn to sugar.

In an attempt to turn the tide on this slightly worrying scenario I visited the British Cycling website for ideas on good eating habits and came across this recipe for Baked Vegetable and Pancetta Frittata. The recipe itself whilst turning out to be very tasty and filling is lacking in information – mainly quantities for the ingredients, so here’s some extra detail that worked for me.


  • 475g Butternut squash
  • 65g Pancetta (Tesco 130g in 2 sealed 65g portions)
  • 1 large onion
  • 1 courgette
  • 110g sun-dried tomatoes marinated with garlic and herbs (Tesco, comes in a 225g pack)
  • 8 large eggs
Ingredients for a baked vegetable and pancetta frittata


First of all, I put the oven on to 180C/gas mark 4 to pre-heat.

Next I sliced the courgette, diced the butternut squash and onion.

After that, I heated the butternut squash for 2 minutes in the microwave, then transferred it to a frying pan and added the courgette, onion, pancetta and sun-dried tomatoes and fried the ingredients for 10 minutes.

While the ingredients were cooking I broke the eggs into a jug and used a blender to whisk them, transferring the contents to a baking tray approximately 25cm by 19cm.

Next, I added the ingredients from the frying pan to the baking tray and popped it into the oven for 20 minutes.

Pre-cooking ingredients in a frying pan
Pre-cooking ingredients in a frying pan
Whisked eggs in the baking tray
Whisked eggs in the baking tray


The British Cycling recipe suggests serving the frittata with cottage cheese or couscous or rice salad. I had none of those so I added bistro salad consisting of watercress, beetroot and rocket salad.


Not only was the food very tasty, it was very filling and a darn sight more healthy than the ready-meals I’ve been eating. From start to finish the whole process took an hour, but with practise I’m sure this would come down.

The British Cycling recipe states the recipe will serve 3 portions, but I cut mine into 4.

This meal is so simple to prepare and cook no one should feel challenged attempting it, so why not give it a go.

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